Nothing screams an autumn meal like beautifully roasted Brussels sprouts. Top it with a sweet honey thyme vinaigrette, tangy pomegranates and orange zest for sheer perfection.
If you already love roasted Brussels Sprouts then this recipe is a MUST try. If you've never had roasted Brussels Sprouts, then this recipe is a MUST try. If you have never really cared for Brussels Sprouts, this recipe is a MUST make. I think you get my point here.
The star of this dish when roasted to perfection is more than just tasty. In fact Brussels Sprouts are one of the most nutritious vegetables in the cruciferous family. As a high fiber veggie they can help lower cholesterol, keep your digestive tract moving in the right direction (pregnant moms rejoice) and help you feel fuller longer. Top it off with Vitamin A, C, K, Folate and Omega-3s and you have an immune boosting, anti-inflamatory dish that is as good for your body as it is for your taste buds.
Give this beautiful dish a go and be one of the many, now converted, roasted Brussels Sprout lovers.
6 cups Brussels sprouts halved (about 2 bags)
2 tablespoons olive oil
½ teaspoon sea salt
¼ cup pomegranate seeds
1 tablespoon cider vinegar
1 tablespoon maple syrup
2 teaspoons chopped fresh thyme (1 teaspoon dried thyme)
pinch sea salt
Preheat oven to 350.
Halve the Brussels sprouts and place them in a baking dish.
Add olive oil and salt and mix until the sprouts are fully coated.
Place the sprouts in the oven and cook for 25-30 minutes or until the sprouts have browned along the edges and any loose leaves are completely crisp.
In a small bowl combine the ingredients for the dressing and mix.
Remove the sprouts from the oven, add the dressing and toss to coat.
Sprinkle with pomegranate seeds, top with a bit of orange zest and serve.